The Swedish, French, American cook book

Pouding aux Fruits en Flan, glace, a la Hildur Make a rich custard from two cups milk, thicken with one table¬ spoon cornstarch, flavor with brandy, add the yolks of three eggs (stirred to a souffle with one cup sugar). When it comes to a boil, take off the stove, leave until cold, add two cups whipped cream, put in a freezer, and freeze. When stiff, take out the wheel, add about three cups candied fruit (cut up), and a few chopped almonds. Fill in a melon mould, secure the cover with some lard or butter, pack in ice and salt, leave until ready to serve, dip in warm water, turn out on a paper doily. Serve with frozen whipped cream. Frozen Rice Custard ( Flan au Riz glace) a la Mathilda Take half cup rice, scald in hot water so that it becomes nice and white, put on stove with two cups water, let simmer for about twenty minutes — tightly covered. Add two cups hot milk, let simmer for another twenty minutes, without stirring it. In the meantime, stir the yolks of three or four eggs with one cup sugar to a souffle, add to the rice, flavor with some vanilla extract, let stand until cold. When cold, add two cups whipped cream, put in a freezer, pack in ice and salt, turn the freezer until the mixture freezes. Then remove the cover, take the wheel out, have ready one cup sultana raisins that have been washed and softened in a little water and brandy on the stove for a few minutes. Mix care¬ fully. Put in a fancy mould, secure the cover well with some lard or butter, pack in ice and salt, let freeze until ready to serve. Dip in warm water, turn out on a platter, serve with a fruit sauce around. Vanilla Ice Cream ( Glace Vanille) a la Dana One quart cream, two vanilla beans, yolks of four eggs, two cups milk, one and a half cups sugar. Split the vanilla bean and remove all the seeds, add in the milk, also the bean. Put on stove with a tight cover and let simmer about ten minutes. Take out the bean, add the yolks and sugar (stirred to a souffle), let come to a boil, leave on ice until cold, then add the cream. Put in a freezer, pack in ice and salt, freeze until it becomes hard, then put in a fancy mould, pack in ice and salt and let freeze. Can also be put in small individual moulds, or served in glasses or pas¬ tries and other ways. If in a mould, serve some frozen whipped cream with it, and garnish with spun sugar if at hand. When the seeds of the bean are not desired in the ice cream, the milk that has been cooked with the bean must be strained through a very fine cheesecloth to get all the little seeds out. Strawberry-and-Vanilla Ice Cream a la Olive Griffin Glace Vanille aux Fraises, a la Olive Griffin